Maialino del Ficcanaso

Method

1. Prick the pork belly skin all over with a fork.
2. Remove excess fat with a sharp knife.
3. Cut the belly in half, opening it like a book.
4. Spread mustard over the entire surface of the meat.
5. Sprinkle with a mix of chopped aromatic herbs (sage, rosemary, marjoram, thyme).
6. Massage the meat to combine the mustard and herbs.
7. Season with black pepper and salt.
8. Roll the pork belly tightly and tie it with kitchen twine, starting with a double knot at one end, then wrapping and tying the ends.
9. Cook in the oven at 75°C (167°F) for 8 hours.
10. Meanwhile, peel and finely chop the apple, removing the seeds.
11. In a saucepan, toast the apple with brown sugar and a drizzle of extra virgin olive oil until the sugar caramelizes.
12. Deglaze with white wine.
13. Add water, pepper, and a pinch of salt. Cook until the apple is soft.
14. Blend with an immersion blender, adding a little extra virgin olive oil and a few drops of star anise liqueur.
15. In a small saucepan, reduce red wine with a sprig of rosemary until thick and syrupy.
16. Remove the rosemary and finish with a drizzle of olive oil.
17. After the slow cooking, increase the oven to 220°C (428°F) and cook the pork for another 20 minutes to crisp the skin.
18. Let the pork cool, then cut into medallions.
19. Heat a pan with a drizzle of oil and sear the medallions on one side.
20. Add a crushed garlic clove and rosemary, season with salt and pepper.
21. Turn the medallions, add butter, and baste.
22. Remove from the pan and let rest on paper towels.
23. Plate: spoon apple purée, place pork medallions, drizzle with red wine reduction, garnish with fresh thyme and a drizzle of olive oil.